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FOSTIS Collection (10883)
- 000 Computer science, information and general works (21)
  - 01 Generalities (1)
  - 02 Computer Science (14)
  - 03 Library and Information Science (4)
- 300 Social sciences (18)
  - 05 Economics (18)
    - 02 Food Economics (1)
    - 03 Industrial Economics (1)
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    - 06 Quality Control Standards (13)
- 500 Natural Sciences and Mathematics (3025)
  - 03 Physics (3)
  - 04 Chemistry and Allied Sciences (1445)
    - 01 General Chemistry (5)
    - 02 Alkaloids Chemistry (9)
    - 03 Amino Acid Chemistry (12)
    - 04 Analytical Chemistry (19)
    - 05 Calorimetric Analysis (8)
    - 06 Chromatography (70)
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    - 11 Antibiotics Chemistry (14)
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    - 13 Carbohydrate Chemistry (13)
    - 14 Carotenoid Chemistry (95)
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    - 16 Enzyme Chemistry (210)
    - 17 Fatty Acid Chemistry (93)
    - 18 Flavonoid Chemistry (24)
    - 22 Lipid Chemistry (41)
    - 24 Organic Chemistry (92)
    - 25 Peptide Chemistry (32)
    - 26 Pesticide Chemistry (263)
    - 27 Polymer Chemistry (71)
    - 28 Polysaccharide Chemistry (106)
    - 29 Protein Chemistry (157)
    - 30 Starch Chemistry (51)
    - 31 Sugar Chemistry (26)
    - 32 Synthetic Dyes (3)
    - 33 Terpenoids Chemistry (8)
    - 34 Vitamin Chemistry (5)
  - 05 Earth Sciences (44)
    - 02 Soil Sciences (26)
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  - 07 Life Sciences (1197)
    - 01 Biology (10)
      - 01 Cell Biology (2)
      - 03 Environmental Biology (2)
      - 05 Marine Biology (2)
    - 02 Evolution & genetics (24)
    - 03 Biochemistry & Molecular Biology (404)
      - 01 Alkaloid Biochemistry (3)
      - 02 Amino Acid Biochemistry (9)
      - 04 Biosynthesis (45)
      - 05 Carbohydrate Biochemistry (5)
      - 07 Enzyme Biochemistry (76)
      - 08 General Biochemistry (2)
      - 11 Lipid Biochemistry (57)
      - 12 Microbial Biochemistry (6)
      - 13 Molecular Biochemistry (6)
      - 15 Physical Biochemistry (3)
      - 16 Protein Biochemistry (16)
      - 17 Vitamin Biochemistry (7)
      - 18 Phytochemistry (35)
      - 19 Yeast (71)
    - 04 Microbiology (796)
      - 01 Algae (127)
      - 02 Bacteriology (131)
      - 04 Fungi (199)
      - 05 Industrial Microbiology (9)
      - 06 Marine Microbiology (11)
      - 07 Metabolism (18)
      - 08 Physiology (2)
    - 06 Sensory Science (2)
  - 08 Botanical sciences (71)
    - 01 Botany (70)
      - 01 Algae (44)
      - 03 Fungi (25)
  - 10 Plants (521)
    - 01 Plant Cell (22)
    - 02 Plant Biochemistry (16)
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    - 04 Plant Physiology (18)
    - 05 Tissue Culture (123)
    - 06 Trees And Shrubs (82)
    - 07 Water Plants (1)
  - 11 Animals (11)
- 600 Technology (9791)
  - 01 Medical sciences (1014)
    - 01 Allergy (8)
    - 02 Anatomy (8)
    - 03 Child nutrition (137)
    - 04 Diabetes Mellitus (144)
    - 05 Dietetics (8)
    - 07 Food borne disease (30)
    - 08 Gerontology (1)
    - 09 Human Physiology (61)
    - 10 Immunology (22)
    - 11 Malnutrition (85)
    - 12 Metabolism (78)
    - 13 Nutrition-Human (131)
    - 15 Pharmacology (18)
    - 16 Public health and hygiene (2)
    - 17 Toxicology (269)
    - 18 Tropical medicine (4)
    - 19 Viruses (2)
  - 02 Engineering & allied operations (52)
  - 03 Agriculture (430)
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    - 03 Animal Husbandry (6)
    - 04 Medicinal Plants (64)
    - 05 Insect/Pest Control (333)
  - 04 Management & auxiliary services (2)
  - 05 Chemical engineering (578)
    - 01 Biotechnology and Bioengineering (113)
    - 02 Drying, Dehydration (39)
    - 03 Enzyme Biotechnology and Engineering (46)
    - 04 Fermentation Technology (322)
    - 05 Unit Operations (15)
    - 06 Appropriate Technology (11)
    - 07 Metal Corrosion (24)
    - 08 Plastics Technology (12)
    - 09 Adhesive (2)
  - 06 Industrial chemicals technology (1)
  - 07 Beverage Technology (601)
    - 01 Alcoholic beverage (40)
      - 01 Beer (1)
      - 02 Wine (24)
    - 03 Cocoa (10)
    - 04 Coffee (231)
    - 05 Fruit juice (139)
    - 07 Soft drinks (6)
    - 08 Tea (93)
  - 08 Food technology (8590)
    - 01 Analysis (229)
    - 02 Baking (27)
    - 03 Cooking-Recipes (51)
    - 04 Milling (147)
    - 05 Processing and Engineering (527)
    - 06 Preservation and Storage (1141)
      - 01 Canning (87)
      - 02 Drying and Dehydration (182)
      - 03 Freeze drying (31)
      - 04 Irradiation (48)
      - 05 Microwave heating (32)
      - 06 Packaging (233)
      - 07 Radiation (10)
      - 08 Refrigeration and Freezing (58)
    - 07 Food Engineering (125)
    - 08 Food Chemistry (17)
    - 09 Food Microbiology (130)
    - 10 Food Microorganisms (132)
    - 11 Food Biochemistry (66)
    - 12 Allergy & Toxicology (52)
      - 02 Poisoning (3)
    - 13 Quality control (97)
      - 01 Economics, Regulation & Policy (5)
      - 02 Safety (36)
    - 14 Physical properties (651)
      - 01 Colours (83)
      - 02 Emulsions (10)
      - 03 Rheology (101)
      - 04 Sweeteners (10)
      - 05 Texture (40)
    - 15 Flavour/Fragrance/Perfumes (228)
      - 01 Sensory evaluation (94)
      - 02 Composition (16)
      - 03 Taste (1)
    - 16 Nutritive value (1683)
      - 01 Carbohydrates (68)
      - 02 Amino acids (55)
      - 03 Proteins (460)
      - 04 Vitamins (107)
      - 05 Enzymes (384)
      - 06 Gums-edible (9)
      - 07 Waste utilization (138)
      - 08 Grains (109)
      - 09 Leaf protein (31)
      - 10 Antioxidant Property (8)
    - 17 Water activity (18)
    - 18 Processed foods (993)
      - 01 Dietary Fiber (68)
      - 02 Fermented foods (113)
      - 03 Frozen foods (1)
      - 04 Functional foods (168)
      - 05 Snack food (110)
      - 06 Tropical food (13)
    - 19 Lipids-oils/fats (817)
      - 01 Oilseeds (196)
      - 02 Coconut (13)
      - 03 Cotton seed (22)
      - 04 Mustard seed (21)
      - 05 Nuts (62)
      - 06 Rapeseed (6)
      - Sunflower Seed (34)
    - 20 Plant Food (26)
    - 21 Cereals (1161)
      - 01 Rice (390)
      - 02 Barley (12)
      - 04 Wheat (245)
      - 05 Ragi (Finger Millet) (182)
      - 06 Sorghum (57)
    - 22 Legumes-Pulses (641)
      - 01 Cow pea (2)
      - 02 Maize (39)
      - 03 Peanut (46)
      - 04 Peas (12)
      - 05 Soya bean (107)
      - 06 Coconut (7)
    - 23 Vegetables (710)
      - 01 Cassava-Tapioca (56)
      - 02 Potato (68)
      - 03 Tomato (56)
      - 04 Carrot (39)
      - 05 Onion (25)
      - 06 Beet Root (20)
      - Swallow root (5)
    - 24 Fruits (930)
      - 01 Apple (24)
      - 02 Banana (89)
      - 03 Citrus fruits (106)
      - 04 Fig (1)
      - 05 Grapes (29)
      - 06 Mango (153)
    - 25 Sugar/Starch/Confectionery (157)
      - 01 Gur (4)
    - 26 Bakery products (423)
      - Indian flat bread (45)
    - 27 Dairy products (153)
    - 28 Meat, Fish & Poultry (606)
      - Fish (178)
      - Meat (38)
    - 29 Microbiological food (210)
      - 01 Algae (13)
      - 02 Fungi (25)
      - 03 Mushroom (37)
      - 04 Yeast (51)
    - 30 Spices/Condiments (846)
      - 01 Jams/Jellies (2)
      - 02 Pickle (25)
      - 03 Sauces (1)
      - 05 Vinegar (4)
      - 06 Curry Leaf (9)
      - 07 Turmeric (43)
      - 08 Fenugreek (21)
      - 09 Pepper (20)
    - 31 Food Additives (195)
    - 32 Antioxidants (456)
    - 33 Nuts (120)
      - 01 Coconut (62)
    - 34 Food Biotechnology (1)
  - 09 Industrial oils, fats, waxes, gases (161)
    - 01 Commercial wax (6)
    - 03 Essential oils (111)
    - 04 Margarine (3)
    - 05 Dyes-Synthetic (3)
    - 06 Vegetable Gums (29)
    - 07 Adhesives (1)
    - 08 Petroleum Products (2)
- 900 History and geography (1)